Monday, December 22, 2008

Brunswick Stew from Spanky's Seafood Grill & Bar (with Holoman adjustments)

My friend Amanda sent me this recipe to post. I can't wait
to try it!
1/4 cup butter
1 3/4 cups catsup
1/4 cup mustard, yellow
1/4 cup white vinegar
1/2 teaspoon chopped garlic
1/2 teaspoon red pepper, crushed
1/2 fluid ounce Liquid Barbecue Smoke®
1 fluid ounce worcestershire sauce
1/2 fluid ounce Tabasco sauce
1/2 tablespoon fresh lemon juice
1/4 cup dark brown sugar
1/4 cup butter
3 cups small potatoes, diced
1 cup onion, diced
40 fluid ounces chicken broth
1 pound chicken, baked, dark & white meat
8 ounces pork, smoked
8 1/2 ounces peas, early
29 fluid ounces stewed tomatoes, chopped, with liquid
12 ounces baby lima beans, canned
1/4 cup liquid Barbecue Smoke®
14 1/2 ounces creamed corn, canned

First, make the sauce. Melt butter in a 2 quart sauce
pan over low heat. Add catsup, mustard, and white vinegar.
Blend until smooth. Add other sauce ingredients, except
brown sugar. Blend until smooth, then add brown sugar.
Stir constantly, increase heat to simmer for approx 10 minutes.
DO NOT BOIL. In a 2 gallon pot, over low heat, melt 1/4 pound
of butter. Add potatoes through smoked pork. Bring to a
rolling bowl, stirring until potatoes are near done. Next, add
peas through creamed corn plus the prepared sauce. Slow
simmer for 2 hours. If it tastes smokey, add a little
more chicken broth.
Servings: 16

Saturday, December 20, 2008

Fudge ideas

Here is the recipe for the Candy cane fudge:
2 (10 oz. each) packages vanilla baking chips
1 can (14 oz.) sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/3 cups crushed peppermint candy canes
Red food coloring

Line an 8" square pan with foil and grease foil well.
Mix together the baking chips and sweetened condensed
milk in a pan over medium heat. Continuously stir until
melted and smooth. Stir in the extract, food coloring
(add drops until desired color is reached), and crushed
candy canes. Sprinkle with additional crushed candy
canes if desired. Spread mixture in the pan, let cool
completely and cut into squares.

Get more fudge recipes here

Friday, December 19, 2008

Hash Brown Quiche

6 C frozen, loose-pack shredded hash browns, thawed
2/3 C butter, melted
2 C diced fully cooked ham
2 C shredded cheddar cheese
1/2 C diced green pepper (we omitted this for our brunch)
8 eggs
1 C milk1 t. salt
½ t. pepper

Thaw hash browns. Press hash browns between paper towels
to remove excess moisture. Press into the bottom and sides
of an ungreased 9x13 pan. Drizzle with butter. Bake at
425 degrees for 25 minutes. Combine the ham, cheese,
and green pepper. Spoon over crust. In a small bowl, beat
eggs, milk, salt, and pepper. Pour over all. Reduce heat to
350 degrees and bake for 25-30 min. or until knife inserted
near the center comes out clean. Allow to stand for 10 minutes
before cutting.
Recipe from 5th ward Christmas party

Raspberry Slush

3 pkts unsweetened raspberry punch powder
4 C sugar (or if you can only find sweetened
raspberry punch powder, decrease sugar to 1 C.)
4 C warm water
1 46-oz. can pineapple juice
1 12-oz. can frozen lemonade
6 oz. lemon juice
3 10-oz. pkgs. Frozen raspberries
1 2-liter bottle carbonated lemon-lime beverage

In a large container dissolve raspberry punch mix and sugar
in warm water. Add pineapple juice, lemonade, lemon juice,
and raspberries. Stir til blended. Pour into large freezer
containers or Ziploc bags and freeze. When ready to serve,
thaw some and break up with fork. Pour into punch bowl
or individual cups and add lemon-lime beverage.
Recipe from 5th Ward Christmas party

Thursday, December 18, 2008

Shrimp Dip and Crackers

1 can of small shrimp
1 bottle of cocktail sauce
1 brick of cream cheese
Wheat Thins or crackers of your choice

Mix the shrimp and the cocktail sauce. Put the brick
of cream on a plate. Pour sauce over it. Serve with crackers.

Wednesday, December 17, 2008

Christmas Wreaths

1/2 cup butter
3 cups marshmallows
1 1/2 teaspoons green food coloring
1 teaspoon vanilla extract
4 cups cornflakes cereal
2 tablespoons cinnamon red hots or M&M's

Melt butter in a large saucepan over low heat. Add marshmallows,
and cook until melted, stirring constantly. Remove from heat, and
stir in the food coloring, vanilla, and cornflakes. Quickly drop
heaping tablespoonfuls of the mixture onto waxed paper, and
form into a wreath shape with lightly greased fingers. Immediately
decorate with red candies. Allow to cool to room temperature
before serving.

Sunday, December 14, 2008

Hot fudge sauce

1 c. sugar
2 Tbsp. cocoa
1 small can evaporated milk (6 oz.)
2 Tbsp.c flour
2 Tbsp. margarine

Mix all ingredients in a medium sauce pan and boil for
2 minutes (rolling boil). Add 1 tsp. vanilla after boiling.
Serve over ice-cream. Yum!!

Friday, December 12, 2008

Holiday Vegetable Dish

1 16 0z. frozen mixed vegetables(broccoli, cauliflower,
carrot mixture)
1 lg. onion
1 can cream of chicken soup
1 1/2 c. croutons
1 c. sour cream

Thaw frozen vegetables and saute with butter about
3 minutes. Add soup and sour cream. Mix well. Add
1 c. croutons and mix. Pour into buttered 1 1/2 quart
casserole dish. Heat remaining croutons in 1 Tbsp. butter
or margarine until coated. Sprinkle these over top of
casserole. Bake at 350 for 30 minutes or until bubbly.
Serves 4-6.

Thursday, December 11, 2008

Slow Cooker Swiss Steak

1/4 cup KRAFT Zesty Italian Dressing
1 boneless chuck blade or shoulder steak (1 lb.), cut into 4 pieces
1/4 cup flour
1/4 cup tomato paste
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 cup chopped green peppers (about 1 medium)
1/2 cup shredded Swiss Cheese
Heat dressing in large nonstick skillet on medium-high heat.
Meanwhile, coat steaks evenly with flour; gently shake off
excess flour. Add to skillet; cook 2 to 3 min. on each side or
until each steak is browned on both sides. Remove from heat;
cover to keep warm. Combine tomato paste, tomatoes and
broth in slow cooker. Add steaks and peppers; cover with lid.
Cook on high 3 to 4 hours. Sprinkle with cheese just before
Recipe and picture from Kraft foods

Tuesday, December 9, 2008

Cranberry Nut Bread

2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 c. butter or margarine
1 tsp. grated orange peel
3/4 c. orange juice
1 well beaten egg
1 c. fresh cranberries, coarsely chopped
1/2 c. walnuts

Sift together dry ingredients. Cut in butter. Combine orange peel,
juice and egg. Add to dry ingredients mixing just to moisten. Fold
in berries and nuts. Turn into greased loaf pan. Bake at 350 for
60 minutes. Cool. Wrap and store overnight. Cuts easier if

Friday, December 5, 2008

Creatvie Christmas Treats

I saw this segment on tv and thought they had some
cute ideas.

Cranberry Wassail

5 quarts water
3 c. sugar
1 12 oz. can frozen orange juice
1 12 oz. can frozen lemonade
1 quart cranberry juice
12 whole cloves
8 cinnamon sticks

Mix water and spices. Boil 10 minutes. Add juices and
let simmer one hour. Remove spices. Serve hot. Do
not let simmer for hours without tasting-does get strong.

Chocolate crinkles

3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 6-oz. bag semisweet chocolate chips
3/4 cup confectioners' sugar

In a large bowl, mix the melted butter, cocoa powder and
sugar; beat in the eggs and vanilla extract. In a medium
sized bowl, stir the flour, baking powder, baking soda and
salt. Slowly mix in the wet ingredients, then stir in the
chips. Refrigerate for 2 hours or overnight. Preheat
the oven to 350 degrees. Form the dough into 1-inch
balls and roll in confectioners' sugar. Bake for 10 to 12
minutes. Set baking sheet on wire rack for 5 minutes.
Lightly dust the cookies with the remaining confectioners'
sugar. Makes 25 to 35 cookies.

Picture and recipe from Family fun.

Thursday, December 4, 2008

Peanut Butter Bars

1 1lb box of Powdered Sugar
1 1/3 cups of Graham Cracker Crumbs
1 cup of Peanut Butter
2 sticks of Melted Butter
1 12oz pkg of Chocolate Chips
With a mixer mix together the sugar, crumbs, PB, melted butter until smooth.
Put in a 13x9 pan pat smooth.
Melt Chocolate Chips
pour and smooth on top.
Cool in refridgerator for 15-20 mins,
Cut into squares.


2 (8 ounces) packages cream cheese, softened
2 eggs, beaten
1 teaspoon vanilla
3/4 cup sugar
1 tablespoon lemon juice
18 vanilla wafers
1 (21 ounce) can cherry pie filling

In large bowl beat together cream cheese, eggs,
vanilla, sugar, and lemon juice. Put 18 paper
baking cups into muffin tins. Place 1 vanilla
wafer in bottom of each cup. Pour batter into
muffin tins. Bake at 350 for 12 to 15 minutes.
When cool, top with cherry pie filling. Makes 18

Wednesday, December 3, 2008

Tomato Basil Soup

This is an AWESOME soup recipe given to me by my friend Trisha Brady. I had it at a dinner I went to last night and couldn't stop eating it! It is so good.

4 cups canned whole tomatoes crushed(or one large 28 oz. can is what I used)
4 cups tomato juice
14 fresh washed basil leaves
1 cup heavy cream
1/4 lb(1 stick) sweet unsalted butter
Salt to taste
1/4 tsp cracked black pepper

Combine tomatoes and tomato juice in sauce pan. Simmer for 30 minutes. Puree along with basil leaves in small batches in blender or food processor. Return to sauce pan and add cream and butter while stirring over low heat. Add pepper. Sprinkle with parmesan cheese before serving. Yields 8 servings.

Note: To save time, I just put the basil, tomato juice and crushed tomatoes in the blender first(separated in two batches since not all of it will fit in a blender), then poured into the sauce pan and stirred over low heat. Then I followed the rest of the recipe. I found it hard to cook the tomatoes/juice and then transfer the hot tomato mixture to the blender and then back to the pan.

Toll House Famous Fudge

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can evaporated milk)
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) Nestle Toll House Semi-Sweet Chocolate
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Line 8-inch-square baking pan with foil. Combine sugar, evaporated
milk, butter and salt in medium, heavy-duty saucepan. Bring to
a full rolling boil over medium heat, stirring constantly. Boil,
stirring constantly, for 4 to 5 minutes. Remove from heat. Stir
in marshmallows, morsels, nuts and vanilla extract. Stir
vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or
until firm. Lift from pan; remove foil. Cut into pieces.

I make this every year for Christmas. It is so yummy and
very easy to make.

Monday, December 1, 2008

Turkey Bake

2 cups cooked, diced turkey
1 6 oz. package wild rice mix
1/2 cup chopped celery
2 tablespoons chopped onion
1 4 oz. can sliced mushrooms, drained
1 can cream of chicken
1 teaspoon Worcestershire sauce
1 1/4 cup water
1/4 cup slivered almonds

Preheat oven to 35o. Combine turkey and wild rice mix(including
contents of seasoning packet). Add remaining ingredients. Pour
into 1 1/2 quart casserole dish. Bake covered for 45 minutes.
You could also use chicken instead of Turkey.